I changed the original recipe (from Food NetWork) somewhat. Fairly simple recipe, just takes some planning as the chicken needs to marinate for 3-6 hours. You could tailor to you individual tastes; as I did. My one-year old granddaughter even liked it!
Ingredient:
- 10 chicken cutlets (I buy mine at Whole Foods) easier than pounding your own
- 10 slices nitrate-free bacon
- 10 slices soft goat cheese
- 20 mushrooms; sliced
- 1 large sweet onion; sliced
- raspberry vinaigrette (I used Annie's)
- garlic powder
- salt and pepper
Directions:
Wash and pat dry the chicken cutlets. Sprinkle both sides with garlic powder and salt. Place in a single layer and cover with the raspberry vinaigrette, turning to coat. Cover and refrigerate 3 hours.
Cut 5 pieces of heavy-duty aluminum foil, large enough to amply hold 2 chicken cutlets. Lightly grease to prevent sticking.
On each foil piece arrange sliced mushrooms and onion evenly. Sprinkle with a small amount of vinaigrette.
Place one slice of goat cheese on the center of each cutlet. Roll the cutlets up, wrap a bacon slice around each.
Cut 5 more pieces of foil to fit on top, lightly grease and fold to secure all edges and create a pouch.
Heat your grill to 400-degrees. Place on the pouches on the grill and cook for 25- 30 minutes.
May garnish with fresh pepper and grated parmesan cheese.
Try serving with Easy Raspberry Habanero Sauce (blog: 6/20/2019 label: sauces). Do not be scared; I made with jalepeno pepper!
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